Ranking of Steels in Categories based on Edge Retention cutting 5/8" rope

Ankerson said:
I said around and I do believe that Vanax 75 could be taken a lot harder than 60-61 HRC so that could factor into it as well depending on where that sweet spot in hardness is for that steel, they all have one.

It would be like running CPM 10V at 60-61, now that would be a complete waste of steel, same as running S110V at 60-61 while running S90V at 60-61 is fine.
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Considering the nitrogen and chromium content, I would agree that to be the case, though it's hard to say without a datasheet or heat treatment recipe to look at. Still, production knives aren't really known for pushing the steel to the limit. Edge geometry probably isn't optimized either. I suspect both have to be sacrificed in order to assure that the end user doesn't shatter the blade if it gets dropped on the floor.

But I think it might be safe to say that this is probably one steel that would stand above all others used in production models. Customs aren't fair to compare to;).
 
Ankerson said:
It's both coated (Would have to be removed) and composite (Won't get a good reading, not really a smart thing to try).

If I owned one I would put it right in the safe and NOT USE IT AT ALL.
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YOU wouldn't use it? You're the user of everything! :D But seriously, why wouldn't you? Not a criticism, just curiosity. :)
 
Yes, I found that odd as well coming from someone who owns $500+ customs with similarly exotic steels. Only way to tell what the edge retention is like would be to use it hard and often.

I know I'll be swiping cardboard from the post office as fodder for my S125V custom I'm expecting in:thumbup:.
 
Noctis3880 said:
Yes, I found that odd as well coming from someone who owns $500+ customs with similarly exotic steels. Only way to tell what the edge retention is like would be to use it hard and often.

I know I'll be swiping cardboard from the post office as fodder for my S125V custom I'm expecting in:thumbup:.
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Customs in steels that are available. :)
 
Noctis3880 said:
I know I'll be swiping cardboard from the post office as fodder for my S125V custom I'm expecting in:thumbup:.
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I hope you have some hard SIC stones and or diamonds along with patience to sharpen it. :D

Don't let it get dull.... ;)
 
Ankerson said:
I hope you have some hard SIC stones and or diamonds along with patience to sharpen it. :D

Don't let it get dull.... ;)
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My Worksharp belts are silicon carbide up until the 800MX, 1200MX and 12000 belts. Also have a belt loaded with Mother's Mag Polish, which is Magnesium Oxide IIRC.

Still, when you put a tree-topping edge on an S110V blade, it kind of inspires confidence:thumbup:.

Ankerson said:
Customs in steels that are available. :)
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I see Chuck from Alpha Knife Supply has some Vanax35 in stock, so I'm not sure how long that's going to remain true. I have to say though, that steel makes the M390 plate I bought look cheap in comparison.
 
Noctis3880 said:
My Worksharp belts are silicon carbide up until the 800MX, 1200MX and 12000 belts. Also have a belt loaded with Mother's Mag Polish, which is Magnesium Oxide IIRC.

Still, when you put a tree-topping edge on an S110V blade, it kind of inspires confidence:thumbup:.


I see Chuck from Alpha Knife Supply has some Vanax35 in stock, so I'm not sure how long that's going to remain true. I have to say though, that steel makes the M390 plate I bought look cheap in comparison.
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Vanax is expensive and that's not VANAX 75. :D

S110V does get extremely sharp, I use it in the kitchen as my main knife (FB) and it hasn't even started to lose it's edge yet, gotta love that steel. :thumbup:

Let us know how it does once you get it, also the hardness if you know what it is.
 
Kitchen knife, S110V? News flash, 'migo, you're supposed to take the steaks off the grill before they are turned into carbon and 58 on the Rc scale. :eek: :p

Ankerson said:
Vanax is expensive and that's not VANAX 75. :D

S110V does get extremely sharp, I use it in the kitchen as my main knife (FB) and it hasn't even started to lose it's edge yet, gotta love that steel. :thumbup:

Let us know how it does once you get it, also the hardness if you know what it is.
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JNewell said:
Kitchen knife, S110V? News flash, 'migo, you're supposed to take the steaks off the grill before they are turned into carbon and 58 on the Rc scale. :eek: :p
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It works great, holds an edge forever and cuts like crazy, also using K294 in the kitchen, also very aggressive and holds an edge forever.. :)
 
Ankerson said:
Vanax is expensive and that's not VANAX 75. :D

S110V does get extremely sharp, I use it in the kitchen as my main knife (FB) and it hasn't even started to lose it's edge yet, gotta love that steel. :thumbup:

Let us know how it does once you get it, also the hardness if you know what it is.
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I believe we were aiming for Rc 65-66, which does make me a bit nervous about using it as I happen to have a history of chipping the hell out of my 9% vanadium steels, but given that I haven't shattered my Miyabi 7000MC Chef's Knife with ZDP-189 at Rc 66, I figure I could give it a shot. Though to be fair, that's a laminated blade:D.

It would be nice to see more laminate or composite blades in order to sidestep the issue of being difficult to grind and fragility of the steel.
 
Noctis3880 said:
I believe we were aiming for Rc 65-66, which does make me a bit nervous about using it as I happen to have a history of chipping the hell out of my 9% vanadium steels, but given that I haven't shattered my Miyabi 7000MC Chef's Knife with ZDP-189 at Rc 66, I figure I could give it a shot. Though to be fair, that's a laminated blade:D.

It would be nice to see more laminate or composite blades in order to sidestep the issue of being difficult to grind and fragility of the steel.
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I think you will be fine as long as you aren't chopping rocks. :D
 
Ankerson said:
I think you will be fine as long as you aren't chopping rocks. :D
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Well now that you've mentioned it, I've almost always nicked my blades cutting cardboard when I'm resting it on the edge of a flat surface(I'm tracing the cut of a larger piece of cardboard to use as a cushion for the surface) which is usually metal or hard plastic. There seems to be less issues from shaving pieces off of hardwood.
 
Noctis3880 said:
Well now that you've mentioned it, I've almost always nicked my blades cutting cardboard when I'm resting it on the edge of a flat surface(I'm tracing the cut of a larger piece of cardboard to use as a cushion for the surface) which is usually metal or hard plastic. There seems to be less issues from shaving pieces off of hardwood.
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Cardboard can be some real nasty stuff on edges.
 
Krups 4116 works best in the kitchen for me. If you could see the way my family treats knives.... I have to keep the good ones hidden!

Now S110V is really starting to peak my curiosity...
 
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